- 1). Remove the bacon from its packaging and place it on a cutting board or clean plate. Because uncooked bacon can harbor various foodborne pathogenic microorganisms that can cause illness, don't use the same plate or board for another element of your meal until you wash it properly. It is also best to use a nonporous plastic or acrylic board rather than a wooden board that can absorb bacteria. There is no need to rinse or wash off the bacon prior to cutting, as any bacteria or microorganisms will be eliminated with cooking.
- 2). Cut the bacon. Peel several rashers off of the stack of bacon and use a knife to slice through a few strips of bacon at a time. Use a freshly sharpened knife, because raw bacon is soft and can be difficult to cut through without it shifting or being squished under the knife. If you have trouble getting through the bacon, try cutting through fewer slices at a time. Another trick is to use a pair of kitchen shears, which tend to snip through the bacon more efficiently. The other advantage of this method is that you won't need a cutting board, because you can hold the bacon with your hands while snipping.
- 3). Cut the bacon lengthwise first if you need small, square pieces for bacon bits or in a casserole. Then cut crosswise to make the small pieces. Remember that bacon shrinks significantly with cooking, so cut the bacon pieces approximately twice as large as you need them to be after cooking.
- 4). Wash any cutting utensils, plates or cutting boards that came into contact with the bacon. Put any dishwasher-safe items in the dishwasher, where they will be properly sanitized. If you are washing items by hand, wash them with soap and hot water and then treat them with vinegar or bleach to safely eliminate any pathogens. Always thoroughly wash your hands with soap and warm water after handling raw bacon.
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